2 tbsp. prepared mustard
1/2 c. dark corn syrup
1/3 c. minced onion
1/2 tsp. celery seed
1 lb. (8-10) frankfurters, scored diagonally
2 (8 oz.) cans tomato sauce
1/3 c. vinegar
2 tbsp. Worcestershire sauce
1/4-1/2 tsp. bottled hot pepper sauce

In skillet, blend mustard with small amount of tomato sauce; add remaining tomato sauce along with remaining ingredients, except franks. Cook over medium heat, stirring frequently, until mixture comes to boiling; reduce heat and simmer gently 30 minutes. Add franks; cook until franks are hot and plumped, 7 to 8 minutes.

Serve in warm buns or over rice. If franks are to be served over rice, slice diagonally before adding to barbecue sauce. Serves 4 or 5.